用B-Z化学振荡体系检测食品中的罗丹明B  

Determation of Rhodamine B in Food by Using B-Z Reaction

作　　者：任杰[1] 王明强[1] 姬良亮[1] 高锦章[1] 杨武[1] 

机构地区：[1]西北师范大学化学化工学院,甘肃兰州730070

出　　处：《宁夏大学学报（自然科学版）》2013年第1期80-83,共4页Journal of Ningxia University(Natural Science Edition)

基　　金：甘肃省自然科学基金资助项目(1010RJZA015);甘肃省高等学校基金资助项目(5001-109)

摘　　要：用葡萄糖-丙酮-MnSO4-KBrO3-H2SO4有机双底物化学振荡体系测定了市售饮料、辣椒粉和香肠中的罗丹明B(rhodamine B).结果表明,当罗丹明B的浓度为8.80×10-8～7.90×10-5 mol/L时,体系电位的变化ΔU与加入罗丹明B的浓度的负对数呈良好的线性关系,检测限达9.33×10-9 mol/L,检测市售饮料、胡椒粉和香肠的回收率分别为87.60%～92.40%,89.20%～95.60%,90.50%～95.20%.用紫外可见分光光度法验证了该方法的准确性,可为由罗丹明B引起的生理疾病研究提供参考.A method for determination of rhodamine B in merchant drinks, paprika and sausage was proposed by using a double organic substrate oscillating system of glucose-acetone-MnSO4-KBrO3-H2 SO4. The results showed that when the concentrations of rhodamine B were in the range of 8. 80 × 10^-8 to 7.90× 10^-5 tool/L, the changes of the oscillatory potential were proportional to the negatively logarithmic concentrations of rhodamine B, and the detection limit was 9. 33 10^-8 mol/L. Recoveries of drinks, paprika and sausage were 87.60 to 92.40, 89.20 to 95.60 and 90.50 to 95.20 respectively. In addition, the correctness of the method was verified by UV absorption spectrophotometry.

关 键 词：罗丹明B 食品 化学振荡反应 检测 

分 类 号：Q149[生物学—生态学]